દૂકાન જેવી જ કુરકુરી અને રસઝરતી જલેબી| Crispy Juicy Jalebi Recipe! 🍯 Dussehra Special Sweet

Homemade Crispy Jalebi Recipe 🧡 A delicious, crispy jalebi made with maida, desi ghee, curd, and saffron-infused sugar syrup. Ingredients For sugar syrup (Chashni) 2 cups sugar 2 cups water A few saffron strands ½ lemon or a little lemon juice For jalebi batter 1 cup maida (all-purpose flour) Desi ghee for moyan (about 1–2 tablespoons) ¼ teaspoon baking soda ¼ cup curd ½ cup water, or as needed For frying Desi ghee or oil, as required Piping bag or a clean milk pouch for shaping jalebis Method Step 1: Prepare the sugar syrup Add 2 cups sugar and 2 cups water to a pan. Heat until the sugar dissolves completely. Add saffron strands and a few drops of lemon juice to prevent crystallisation. Boil until the syrup becomes slightly thick and sticky, approximately one-string consistency. Keep the syrup warm over very low heat. Do not let it become too thick. Step 2: Prepare the jalebi batter Take 1 cup maida in a mixing bowl. Add 1–2 tablespoons of desi ghee as moyan and mix well. Add ¼ teaspoon baking soda and combine thoroughly. Add ¼ cup curd and mix. Gradually add ½ cup water, mixing until the batter becomes smooth. The batter should have a pouring consistency—thick enough to hold its shape but thin enough to flow smoothly through a piping bag. Rest the batter for 5–10 minutes. Step 3: Fill the piping bag Transfer the batter into a piping bag or a clean milk pouch. Cut a small hole at the tip. Make sure the batter flows smoothly and consistently. Step 4: Fry the jalebis Heat desi ghee or oil in a wide, shallow pan over medium heat. Pipe the batter into circular spirals, making only 2½–3 rounds per jalebi. Fry until the jalebis become crisp and golden on both sides. Maintain medium heat so the jalebis cook evenly without burning. Step 5: Dip in sugar syrup Remove the fried jalebis from the oil and immediately transfer them into the warm sugar syrup. Let them soak for about 1–2 minutes so they absorb the syrup. Remove and arrange them on a plate. Repeat with the remaining batter. Step 6: Final mixing After 15 minutes, gently mix the remaining syrup well to distribute the saffron and syrup evenly. Serve the jalebis warm for the best taste and texture. Tips for perfect jalebis For crispy jalebis: Keep the frying temperature moderate and consistent. For a good shape: Use a small, even opening in the piping bag. For proper syrup absorption: The syrup should be warm, not cold or boiling hot. For a rich flavour: Use desi ghee for frying. For the best texture: Avoid soaking the jalebis for too long, as they may become soft. Enjoy your homemade, crispy, saffron-flavoured jalebis! 🧡